Palihouse Pork Schnitzel [CLOSED]

Pork Los Angeles

The Palihouse West Hollywood’s brasserie has always offered Angelenos an attractive setting. The open air courtyard features blue brick walls, strings of light bulbs, potted flora, a calming water fountain and marble tables. Opening chef Brendan Collins had a good track record, but the establishment lost buzz after he left to open Waterloo & City. Now, the restaurant has renewed culinary life under chef Matthew Woolf. The London native previously worked for Gordon Ramsay in his hometown and L.A., helped open Michelin-starred restaurant Sixteen at Trump Chicago, and started working for Palihouse six months ago, where he produces dishes with bold flavor like pork schnitzel.

Woolf loosely prepares Pork Schnitzel ($19) in the style of sole Meunière, coating pounded pork rack with a panko crust. He pan-fries the pork with olive oil and finishes with a baste of brown butter for crisp texture and even coloration. He tops the surprisingly grease-free slab with tart, thin-sliced pickled plum, refreshing celery leaves and a ramekin of mustard butter, which is certainly richer than pure mustard would be, but still packs some punch.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

Address: 8465 Holloway Drive, West Hollywood, CA 90069
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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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